... in promoting young talent in the confectionery trade. This year saw a special milestone:
for the first time, the major German marzipan paste producers Moll Marzipan, Lubeca, and Kondima joined forces to launch the 1st German Marzipan Cup, thereby laying the foundation for the German team at the international competition in Düsseldorf. This year's theme for the national competition was: Marzipan of the future!
Together with the Berlin Confectioners' Guild and the Academy of the Berlin Confectioners' Guild (AKB), the BDSI – the Federal Association of the German Confectionery Industry – and the German Confectioners' Association, a competition was organized at two different locations with great passion and under considerable time pressure.

The German Marzipan Cup took place on April 30, 2025, simultaneously in Berlin and Neu-Ulm. The winner was Amelie Natterer (Rausch – Das Schokoladenhaus, Berlin) with a futuristic marzipan landscape complete with a robot astronaut. Second place went to Marleen Oehmke (Hotel Kempinski Berchtesgaden), and third place to Amelie Püschner (Confiserie Reichert, Berlin).

Shortly afterwards, the top two finishers in the national Marzipan Cup represented Germany at the UIBC Cup of Confectioners at the iba in Düsseldorf – where they celebrated a sensational second place behind South Korea.

Berlin pastry chef wins gold at the 1st German Marzipan Cup – and triumphs internationally in Düsseldorf

The venues on April 30, 2025, were the Pastry Chefs' Guild in Berlin and Confis Express in Neu-Ulm. Berlin pastry chef Amelie Natterer emerged as the winner from ten participants from all over Germany. She works at “Rausch – das Schokoladenhaus” and impressed the jury with a spectacular marzipan landscape on the theme of “the future,” depicting an industrial space scene with planets and a filigree robot astronaut.
Second place went to Marleen Oehmke (Hotel Kempinski Berchtesgaden), third place to Amelie Püschner (Confiserie Reichert, Berlin) and fourth place to Alica Högerle (Bäckerei & Konditorei Huber, Berkheim).

The high-caliber jury consisted of: René Klinkmüller (Konditorei Klinkmüller), Volker Müller (Selmi), Viola Pfersich (Confis Express), Mandy Wolter (Konditoren-Innung Berlin), Nina Forkefeld (representing Moll-Marzipan), and Philipp Marggraf (Kondima).

The Marzipan Cup had a clear goal: to find the best German confectioners for the international UIBC Cup of Confectioners at the world's leading trade fair, iba, in Düsseldorf.

... in Berlin with TV pastry chef Joachim Habiger
achieved a major coup there: Amelie Natterer and Marleen Oehmke, who came first and second in the German Marzipan Cup, competed as Team Germany – and impressed with their craftsmanship, creativity, and nerves of steel. In just a few hours, the international teams had to create showpieces from cakes, petits fours, pralines, and figures – in keeping with the theme of “art.”

While the South Korean team (more experienced, more people, and full-time competition participants) won the gold medal and the prize for the “Best Showpiece” with a graceful ballerina, the German team fought its way to a sensational second place. Mexico came third, and Albania received the creativity prize. It should be noted that the successful duo Natterer-Oehmke had never met in person before the week-long training session at the Confectioners' Guild in Berlin. We would like to congratulate them belatedly on this outstanding achievement!

The jury in Düsseldorf was international: René Klinkmüller (Germany), Remy Corbet (Norway), Antonio Carlos Henriques (Brazil), and Marios Papadopoulos (Greece). The UIBC Cup was organized by the German Confectioners' Association and the Central Association of German Bakers.

The promotion of young talent by Moll Marzipan and its partners is bearing fruit, and at the highest international level. The pooling of resources by marzipan producers and strong partners is strengthening the next generation and raising German confectionery craftsmanship to the highest international level.

In 2026, we at Moll will be kicking off with a new factory complex!
Last year, we acquired a property for our new factory at our Neukölln site. The renovation phase is in full swing, and we are already very proud of the progress made so far and the enthusiasm and commitment of the teams!

Around ten project teams are currently working with great creativity and energy on all key issues: from new raw material production to material flow and packaging to energy supply.
We have had a planning office on site since June and are already using the first areas of the property: the front logistics area, for example, is being used to store raw materials—a first productive step with tangible benefits.

A key principle of the new factory is the concept of falling production: raw materials are fed in at the top and passed through several production stages downwards—until they reach the packaging area at ground level. Gravity takes over what used to be done by conveyor belts or muscle power. This not only means greater efficiency, but also the goal of significantly reducing weekend and night work.

Modern equipment and automation are changing the workplace: less physical strain, more control and monitoring activities. Training courses are already planned, and many employees are already actively involved in the project teams.

The new factory is not just a construction project—it is a strategic departure. We do not want to react to developments, but actively shape them. Our goal: to remain the leader among marzipan and nut producers—with excellent product quality, state-of-the-art technology, and a clear commitment to our employees.
We would like to thank everyone who is joining us on this journey. You are an essential part of this progress: together, we are building the future.